Goodies by Anna: Eggnog Muffins

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It’s always nice to take a traditional holiday flavor and use it in an unexpected way like these eggnog muffins. These muffins bake up light and fluffy with a terrific streusel topping that adds a nice, satisfying crunch.

For a little holiday glamour I sprinkled on some crystal sanding sugar for a touch of sparkle and sweetness. The flavor of freshly grated nutmeg adds a lot to the taste of these muffins so if you can grate your own it’s definitely worth the effort.

If you want to use these pretty paper muffin molds that I used, place the paper molds on a Silpat lined rimmed baking sheet (no muffin pan needed) and only fill the molds a little over half-way full. I got seven muffins using these papers. You will get 12 muffins using traditional muffin papers and tin.

These muffins can be baked in advance and frozen for up to two months so bake some now and you can enjoy them any time!

Here is how you can make your own:

You can find the basic recipe here. Start by lining a 12 cup muffin pan with papers, this makes it much easier to remove the baked muffins and less clean up later. Set pan aside. Preheat oven to 375.

Muffins: In a medium size bowl whisk together the flour, sugar, baking powder and freshly grated nutmeg. Make a well in the center of the flour mixture.

In a measuring cup, whisk together the eggs, eggnog, melted cooled butter and rum extract. Add the egg mixture to the flour mixture and stir until just moistened and lumpy. Make sure there are no pockets of flour left in dough.

Fill muffin cups about two-thirds full with batter. Top with Nutmeg Streusel to cover batter and press down slightly to adhere.

I sprinkled a little sanding sugar on top for a little extra sparkle and crunch. Bake for 18 to 20 minutes or until toothpick comes out clean.